Ingredients:

Ingredients:

Directions:

Directions:

Saute crawfish tails in 1/2 stick butter for 10 minutes. In another skillet saute green onions and parsley, blend in flour and gradually add half and half stirring constantly until it thickens. Add sherry, then crawfish tails (without the fat). Season with salt and red pepper to taste. Put in chafing dish and serve with bread shells.

Number Of
Servings:

Number Of
Servings:

10-15

Preparation
Time:

Preparation
Time:

30 minutes

Personal
Notes:

Personal
Notes:

If you use the packaged crawfish tails, you can just rinse them and add as directed if you want to eliminate some of the butter. This is a recipe that one of the members of the West Baton Rouge Parish Garden Club uses for our annual Christmas Tea and is loved by everyone. It originally comes from another cookbook and was submitted by Mrs. Lyttleton T. Harris.

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